Great for any occasion and absolutely delicious served with noodles (or mashed potatoes). Substitute white bread for wheat bread if you're looking for a healthier meal. For the fresh bread crumbs use 6 to 8 slices bread crumbled into tiny pieces.
Nice and moist, but . . . there's no salt or pepper in the recipe. I divided the recipe and put salt and pepper in one half and none in the other. The unsalted loaf was insipid at best - little to no flavor at all. - 14 Jun 2004 (Review from Allrecipes USA and Canada)
Thanks for the recipe! I was on a mission to find a meatloaf recipe with almost exactly these ingredients - so happy the search is over and I have this one forever in my collection. I change carrots for diced green pepper and leave out the parsley, final dish cooked absolutely perfect all the way through, flavor was enhanced by tomato garlic gravy - yum yum! This was my 1st of what will be many Italian meatloaves! Thanks again! - 27 Apr 2004 (Review from Allrecipes USA and Canada)
I always thought meatloaf had to be the shape and weight of a brick. This recipe is very moist and flavorful and easy to prepare. Please do not try to use a regular meatloaf pan, it's much too small and you will have to end up cutting your meatlaof down the center to finish cooking. - 11 Aug 2002 (Review from Allrecipes USA and Canada)